Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, kue lapis sagu ombre (ombre steamed sago layered cake). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Kue Lapis Sagu Ombre (Ombre Steamed Sago Layered Cake) is only one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Kue Lapis Sagu Ombre (Ombre Steamed Sago Layered Cake) is something which I have loved my whole life.

Great recipe for Kue Lapis Sagu Ombre (Ombre Steamed Sago Layered Cake). #mycookbook 'Lapis' in Indonesian means layered. This is one of the traditional cake which can be found not only in Indonesia but also in Malaysia 🇲🇾, Singapore 🇸🇬, and Brunei 🇧🇳 where it is called kuih lapis. Kue Lapis Sagu Ombre (Ombre Steamed Sago Layered Cake) #mycookbook 'Lapis' in Indonesian means layered.

To begin with this recipe, we have to first prepare a few ingredients. You can have kue lapis sagu ombre (ombre steamed sago layered cake) using 11 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Kue Lapis Sagu Ombre (Ombre Steamed Sago Layered Cake):

1. Take Liquid ingredients:
2. Make ready 500 ml coconut milk
3. Make ready 500 ml water
4. Get 300 gr granulated sugar
5. Prepare 2 pandan leaves
6. Take Dry ingredients: (mix together in a bowl)
7. Take 250 gr sago flour
8. Prepare 125 gr all purpose flour
9. Take 1/2 tsp salt
10. Get Additional ingredients:
11. Prepare Liquid pandan paste

You need of Liquid pandan paste. Kue Lapis Sagu Ombre (Ombre Steamed Sago Layered Cake) step by step. Boil the liquid ingredients only until the sugar dissolved. See more ideas about Kue lapis, Asian desserts, Steamed cake.

Steps to make Kue Lapis Sagu Ombre (Ombre Steamed Sago Layered Cake):

1. Boil the liquid ingredients only until the sugar dissolved. Stir continuously. Remove from the heat. Set aside until it’s warm.
2. Pour the warm liquid ingredients into the dry ingredients bowl gradually while stirring with a whisk. Strain.
3. This is the most important step to do: Cover the lid of the steamer with a kitchen towel to prevent condensation from the lid from falling on to the steamed cake. Fill the steamer with water (below the steaming plate). Cover the steamer with the lid and slowly bring water to boil.
4. Prepare an 18x18x6 cm bake pan. Lightly brush the bottom of the pan with cooking oil.
5. Measure the batter 120 gr. Pour it into the pan. Steam for 5-6 minutes. Do it one more time for the plain batter.
6. Measure again the batter 120 gr. Add 1 drop of pandan paste. Stir well. Pour into the pan. Steam for 5-6 minutes. Repeat 1 more time.
7. Measure again the batter 120 gr. This time add 2 drops of pandan paste. Stir well. Pour into the pan. Steam for 5-6 minutes. Repeat 1 more time.
8. Do the same thing until the batter is finished. Each time add 1 more drop of pandan paste. Note: Give the batter a good stir each time before you pour it into the pan.
9. After all the batter is finished, steam the layered cake for another 30 minutes. Remove from the heat. Cool well before cutting.
10. Note: Use a plastic knife or a knife coated with plastic to cut the cake. Enjoy! Yum! 😋

See more ideas about Asian desserts, Malaysian dessert, Asian cake. Abuk-abuk Sago by Li Ying of Happy Flour. Abok Abok Sago by Ann of Anncoo Journal.. Kue Lapis Legit by Sammie of Sweet Samsations. INTRODUCTION Lapis is in Malay and is literally translated as "layers'.

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